Sunday, June 24, 2007

Ingredients:1 cup arborio rice1-2 cobs of corn, off the corn2 cloves garlic2 tbsp. olive oil1 tsp. rosemary finely choppedChicken stock (have a quart ready, you will not need that much but the amount differs)pat of butter, optionalkosher salt & pepper to taste

Heat olive oil in a pan over medium high heat with garlic cloves until they turn begin to soften, not brown.

Add in cobs of corn and rosemary and stir through, then leave, for about 2 minutes. Season lightly with salt and pepper.

The corn should get golden at which point you stir in the rice and coat with corn, garlic, rosemary mixture. This is sealing in tons of taste to the rice by slightly roasting it before actually cooking it. Mix thoroughly for about 2 minutes, you don't want to brown the rice.

Add in a cup of stock at a time, adding more in when the rice absorbs most of it.* Season the rice mixture again and continue adding in stock a bit at a time until it is the tenderness you desire!

Serve and enjoy!

*This is where it becomes a 'tasting' technique because there is no set time. It may take 15 minutes or 30, depending on if you like your risotto al dente or gooey and soft. There is no right way, just what you like.